Barbecue tips

1. Different ingredients, different baking methods

Roast slices: Thin slices of meat can be roasted in about 3 minutes, and should not be grilled for too long, otherwise, the meat will become hard or zoomed and will not taste good. Pork must be cooked until it is fully cooked. Beef should not be roasted until it is fully cooked, otherwise it will destroy the tenderness of the meat.

2. Use of charcoal

The best choice for fuel is charcoal. Try not to use chemical carbon. The special flavor of charcoal grilled food comes from the aroma of grilled food when the charcoal is hot. Therefore, choosing charcoal is the basis for enjoying delicious food. Good quality charcoal fires generally burn for a long time and have a good fire intensity. Charcoal is best to use the branch part first, do not use the whole tuber, otherwise it will not be easy to light. When igniting, take a pack of five combustion tinder into five pellets at a time. The charcoal should be burned until it is transparent and red and hot, and then flatten it out. When the surface of the charcoal is not fully burned, do not roast it in a hurry. This will easily stain and darken the food.

3. Clean the Charcoal BBQ Grill

Before grilling food, brush a layer of oil on the grill pan or grill net of the Charcoal BBQ Grill to prevent the food from sticking to it. Use a brush to brush off the residue on the pan or net at any time, and keep them clean, so as not to affect the flavor of the food.

4. Turn it over at the right time

Once the food is on the grill, turning over and over will not only extend the cooking time, but also destroy the protein and make the meat hard. When turning the food, the food must be heated to a certain level before it can be turned easily. If part of the food sticks to the net after turning it over, it means that the protein has not been fully heated, and deadlifting will only tear the protein fiber. If it is fish, peeling will occur.

5. Replenish moisture

During the grilling process, the longer the time, the greater the loss of water and fat and the drier the taste. Therefore, you should brush some barbecue sauce on the food during the barbecue process to keep the food moist, but be careful not to brush too much at one time, which may cause the food to be too salty.

6. Use of salt

Salt can be used for flavoring. In addition, during the roasting process, many fatty foods will drip oil after being heated. These oil drips are burned by the charcoal fire to produce a high flame and scorch the food on the grid. If it is sprayed with water, it will only produce soot and contaminate the food. At this time, just sprinkle some salt in the fire to solve the problem.

Now let’s discuss the healthy way of eating barbecue

Although grilled meat is delicious, it still makes us worry about it: because grilled meat is prone to cancer, sometimes it will cause diarrhea after eating. Nutritionists tell us: In fact, pay more attention to the process of roasting and eating, you can have both deliciousness and health. Let’s take a look at which barbecue methods are wrong:

Mistake 1: Too much scorched substances are easily carcinogenic, and when meat fat drops on charcoal fire, the polycyclic aromatic hydrocarbons produced will volatilize and adhere to food with smoke, which is also a strong carcinogen.

Solution: It is best to wrap the barbecue with aluminum foil to avoid eating carcinogens. Once scorched, be sure to throw away the scorched part and never use it.

Mistake 2: Too much barbecue sauce is usually marinated with soy sauce before roasting, and a lot of barbecue sauce needs to be added when roasting, which will cause too much salt to be eaten.

Solution: The best way is to marinate with low-salt soy sauce, do not use barbecue sauce; or the barbecue sauce should be diluted with drinking water before use.